High Protein Meal Prep Taco Bell Grilled Cheese Burritos

Name: High Protein Meal Prep Taco Bell Grilled Cheese Burritos
Cook time: 45 min
Total time: 45 min
Ingredients: 40g White Rice, washed, uncooked; 15g Tomato Passata, or purée; 15g Tomato Paste; 75ml Beef Broth; 0.4 clove of Garlic Clove, diced; 0.1 tsp Chicken Stock Powder; 0.1 tsp Pepper (Black); 0.1 tsp Onion Powder; 0.1 tsp Cumin; 0.1 kg Extra Lean Beef Mince; 0.1 Brown Onion, diced; 0.1 packet of Low-Sodium Taco Seasoning; 0.3 tsp Chipotle Paste, La Costeña Chipotle In Adobo Sauce; 10g Tomato Paste; 10g Tomato Passata, or purée; Some Cilantro, or coriander; 0.1 lime of Lime Juice, squeezed; 1 Carb Balance Tortillas, Mission, warm; 4g Nacho Cheese Sauce, Rico’s Gourmet; 5g Greek Yoghurt, low fat, or low fat sour cream; 3g Sriracha Mayonnaise, light; Some Cilantro, or coriander; 3g Cheddar Cheese, light, grated, Bega 50% less fat grated cheese

These high-protein burritos are inspired by Taco Bell’s grilled cheese burrito, with seasoned beef, tomato-cooked rice, creamy sauces, and a crisp cheddar crust. They’re ideal for meal prep because the filling components can be made ahead, then wrapped, toasted, and stored for easy lunches or dinners throughout the week.

These high-protein burritos are inspired by Taco Bell’s grilled cheese burrito, with seasoned beef, tomato-cooked rice, creamy sau... Show more

By Aussie Fitness · Original recipe

Health Grade

A+ · Excellent

Time

45 min

Price

2,93 €

Calories

505 kcal

low calorie

healthy

meal prep

high protein

Method

Rinse the rice

Place the White Rice (washed, uncooked) in a fine-mesh sieve and rinse under cold running water, swishing it with your fingers, until the water runs mostly clear. Drain it very well so you do not dilute the cooking liquid.

Prep the aromatics

Peel and finely dice the Brown Onion (diced). Peel and finely chop the Garlic Cloves (diced). Roughly chop the Cilantro (or coriander) so it is ready for both the rice and the burrito filling. Cut and squeeze the Lime Juice (squeezed) if you are using fresh lime.

Start the tomato rice

In a medium saucepan, combine the drained rice, Tomato Passata (or purée), Tomato Paste, Beef Broth, half the chopped garlic, Chicken Stock Powder, Black Pepper, Onion Powder, and Cumin. Stir well so the tomato paste dissolves and the rice is evenly coated.

Simmer and finish rice

Set the saucepan over low heat and bring it to a very gentle simmer. Cover with a lid and cook for 15 minutes, then check the rice. If the grains are tender and most of the liquid has been absorbed, remove the pan from the heat. Stir through some of the chopped cilantro and the lime juice, then fluff the rice with a fork and let it sit, covered, for 5 minutes while you finish the filling.

Brown the beef

Heat a large frying pan over medium-high heat. Add the Extra Lean Beef Mince and the diced onion, breaking the mince up with a spatula as it cooks. Stir frequently until the beef is browned with no pink remaining and the onion has softened. Add the remaining chopped garlic for the last minute so it becomes fragrant without burning.

Season the filling

Sprinkle in the Low Sodium Taco Seasoning, then stir in the Chipotle Paste (La Costeña Chipotle In Adobo Sauce), a little extra tomato paste if desired, and a little more tomato passata. Cook for 3 minutes, stirring often, until the beef mixture looks rich, evenly coated, and slightly thickened rather than watery. Taste and stir through a little more chopped cilantro if you like.

Fill and roll burritos

Warm the Carb Balance Tortillas (Mission, warm) briefly so they are soft and pliable. Lay out one tortilla at a time and spoon about 120 g of the tomato rice into the center. Top with about 35 g Nacho Cheese Sauce (Rico’s Gourmet), 45 g Greek Yoghurt (low fat, or low fat sour cream), 30 g Sriracha Mayonnaise (light), and about 150 g of the beef filling. Finish with a small sprinkle of the remaining cilantro. Fold the sides in over the filling, then roll tightly from the bottom up into a burrito. Repeat with the remaining tortillas and fillings.

Crust with cheddar

Set the frying pan over medium heat and place a burrito seam-side down in the dry pan just long enough to lightly warm and seal the outside. Sprinkle about 25 g Cheddar Cheese (light, grated, Bega 50% less fat grated cheese) into a thin layer in the pan, then place the burrito seam-side down directly onto the melting cheese. Reduce the heat to low and cook for 2 to 4 minutes, until the cheddar turns golden and crisp and sticks to the tortilla. Lift it out carefully and repeat with the remaining burritos.